Sephardic Sweet Potatoes and Squash
Discover the warm and inviting flavors of Sephardic Sweet Potatoes and Squash, a vibrant side dish that celebrates the culinary traditions of Sephardic cuisine. This recipe combines tender cubes of roasted sweet potatoes and butternut squash, coated in a luscious blend of honey, cinnamon, cumin, and paprika for a perfect balance of sweet and savory. The addition of golden raisins and dried apricots offers bursts of natural sweetness, while a touch of steam softens the fruits for a delightful texture contrast. Garnished with fresh parsley for an herbaceous finish, this dish is oven-roasted to caramelized perfection in under an hour. Ideal for holidays, family dinners, or any time you crave a comforting, Mediterranean-inspired side, this recipe is a delicious way to bring warmth and color to your table. Keywords: Sephardic cuisine, sweet potatoes and squash recipe, Mediterranean side dish, roasted vegetables with honey, cinnamon and cumin roasted vegetables.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 1 medium butternut squash
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup dried apricots
- 0.5 cup golden raisins
- 0.25 cup water
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and butternut squash. Remove the seeds from the squash and cut both the sweet potatoes and squash into 1-inch cubes.
Place the sweet potato and squash cubes into a large mixing bowl. Drizzle with olive oil, honey, ground cinnamon, ground cumin, ground paprika, salt, and black pepper. Toss everything together until the vegetables are well coated with the spices and oil.
Transfer the seasoned vegetables to a large baking sheet, spreading them out in an even layer.
Bake in the preheated oven for 25 minutes.
While the vegetables are baking, chop the dried apricots into small pieces.
After the 25-minute mark, remove the baking sheet from the oven. Sprinkle the dried apricots and golden raisins evenly over the vegetables. Drizzle the water over the top to help create steam and soften the dried fruits.
Return the baking sheet to the oven and continue baking for an additional 20 minutes, or until the vegetables are tender and caramelized.
Remove the baking sheet from the oven and let the dish cool slightly. Transfer to a serving dish.
Garnish with freshly chopped parsley before serving. Serve warm as a side dish.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2650 mg | 115% | |
| Total Carbohydrate | 346.7 g | 126% | |
| Dietary Fiber | 64.5 g | 230% | |
| Total Sugars | 148.2 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 825 mg | 63% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5191 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
